4.5 Article

Influence of cooking and texture attributes of far infrared radiated Japonica rice during storage

Related references

Note: Only part of the references are listed.
Article Food Science & Technology

Effect of heterogeneous protein distribution on in situ pasting properties of black rice starch

Xu Chen et al.

Summary: In situ scanning electron microscopy/energy-dispersive spectroscopy (SEM-EDS) was used to analyze the protein distribution in black rice grains. The results showed that protein content was mainly concentrated in the aleuronic layer, cell membrane, and amyloplasts. The study also found that the protein content decreases from the surface to the inner layer, impacting the pasting properties of rice starch.

LWT-FOOD SCIENCE AND TECHNOLOGY (2022)

Article Chemistry, Applied

Protein structural properties and proteomic analysis of rice during storage at different temperatures

Qingyu Zhao et al.

Summary: Proteins in stored rice undergo changes in structure, with reduced free sulfhydryl content, higher disulfide bond content and surface hydrophobicity. Storage leads to decomposition of high-molecular-weight protein subunits at 30 degrees C, while protein aggregation occurs at 70 degrees C.

FOOD CHEMISTRY (2021)

Article Food Science & Technology

Physicochemical and structural properties of wheat gluten/rice starch dough-like model

Jin-Lei Fan et al.

Summary: The addition of gluten significantly improved the quality of the dough-like model by enhancing its viscoelasticity and extensibility, increasing water absorption and thermal stability, and reducing softening and water solubility.

JOURNAL OF CEREAL SCIENCE (2021)

Article Food Science & Technology

Effects of rice bran rancidity on the oxidation and structural characteristics of rice bran protein

Xiaojuan Wu et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2020)

Article Food Science & Technology

Inhibition of Lipid and Aroma Deterioration in Rice Bran by Infrared Heating

Wei Yan et al.

FOOD AND BIOPROCESS TECHNOLOGY (2020)

Article Chemistry, Applied

Influence of infrared drying on storage characteristics of brown rice

Chao Ding et al.

FOOD CHEMISTRY (2018)

Article Chemistry, Applied

Functional Properties of Rice Bran Protein Isolate at Different pH Levels

Mahroo Esmaeili et al.

CEREAL CHEMISTRY (2016)

Article Food Science & Technology

Effects of glutelin and globulin on the physicochemical properties of rice starch and flour

Graeme Baxter et al.

JOURNAL OF CEREAL SCIENCE (2014)

Article Food Science & Technology

The impact of salt and alkali on gluten polymerization and quality of fresh wheat noodles

Ine Rombouts et al.

JOURNAL OF CEREAL SCIENCE (2014)

Article Food Science & Technology

Effect of storage proteins on pasting properties and microstructure of Thai rice

Teerarat Likitwattanasade et al.

FOOD RESEARCH INTERNATIONAL (2010)

Article Agriculture, Multidisciplinary

Effect of acetic acid deamidation-induced modification on functional and nutritional properties and conformation of wheat gluten

Lan Liao et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2010)

Article Chemistry, Applied

Effect of storage temperature on cooking behaviour of rice

Zhongkai Zhou et al.

FOOD CHEMISTRY (2007)

Article Food Science & Technology

Characterisation and functional properties of Australian rice protein isolates

S Agboola et al.

JOURNAL OF CEREAL SCIENCE (2005)

Article Food Science & Technology

Extraction, denaturation and hydrophobic properties of rice flour proteins

ZY Ju et al.

JOURNAL OF FOOD SCIENCE (2001)